Sichuan Summer Squash
Karen Akunowicz, Myers+Chang, Boston - November 2013
For 2 servings
Sichuan/chile oil sauce:
- 1 jar vegetarian terasi (shrimp paste)
- 2 lg. shallots
- 6 cloves garlic
- 1/4 cup Sichuan peppercorns, toasted and ground
- 3/4 cup Sichuan hot bean paste
- 2 cups chile oil
- 1 cup canola oil
- 1/2 cup rice wine vinegar
Pulse terasi, shallots, garlic, pepper, and bean paste in processor until very finely chopped; with motor running, add chile oil, canola oil, and vinegar; blend until smooth; cover in airtight container; reserve.
Sweet & spicy popped pumpkin seeds:
- 1 Tbsp. granulated sugar
- 1 tsp. kosher salt
- 1 tsp. Sichuan peppercorns, toasted and ground
- 1 Tbsp. unsalted butter
- 1 cup pumpkin seeds
Mix sugar, salt, and pepper in small bowl; reserve.
Heat butter in cast-iron skillet set over high heat; add pumpkin seeds; cook, tossing occasionally, until seeds start to pop; add sugar mixture; cook, tossing, until seeds are brown and evenly coated (about 8 minutes); remove from heat; place on plate lined with paper towels; cool; cover in airtight container; reserve.
- 1 Tbsp. canola oil
- 4 patty pan squash, sliced 1/4" thick
- 1/2 bunch Thai basil
Heat oil in a wok set over high heat; add squash; cook, tossing frequently, until softened and starting to char; add 1/4 cup Sichuan/chile oil sauce (reserve remaining sauce in refrigerator up to 3 weeks); toss to coat; add basil; remove from heat; reserve (keep warm).
To serve, divide squash among serving plates; garnish with 3 Tbsps. popped pumpkin seeds.
What to drink: Sidekick cocktail: Schofferhofer grapefruit wheat beer, Campari, Lillet, and grapefruit bitters